Skip to main content

Mango Trifle




Mango Trifle ~ a light and refreshing dessert to round up a sumptuous X'mas dinner.  Basically, there's no recipe for this, no hard and fast rule, you just load on what you have at hand, layer by layer, sponge cake or any leftover cake, custard, jam, fruits, whipped cream, whatever you can think of.  Drench it with more alcohol if you want to be intoxicated during this festive season! 









I made this in small dessert cups so there's no excuse to refuse such a colourful and delightful dessert!  You won't say 'No' to this, would you??

Recipe for Mango Trifle

Ingredients
  • Sponge cake, cut to small pieces or trim to the shape of  the base of the cup
  • Mango, diced into cubes
  • Jam of your choice
  • 1  Tbsp Cointreau or more if desired
  • 150 ml plain yoghurt +  2 tsp honey, mix well
  • 40 gm custard powder +  1 cup water  +  4 tsp sugar, cook and keep stirring under low flame till thick
To assemble trifle   (Made 6 ~ 2.1/4 x 2 inch round dessert cups)

Place sponge cake into the cup, spread a layer of  jam on top of the cake.  Arrange a layer of mango cubes on top of the jam.  Drizzle in Cointreau.  Spread a layer of custard on top of the jam, add in yoghurt mixture.
Top up with mango cubes.  Chill overnight, covered.  Serve chilled.



Labels:

Comments

  1. ann lowDecember 19, 2011 at 9:22 PM

    Cheah, This is so irresistible! I won't refuse it if you offer me a cup of this yummy dessert :D

    ReplyDelete
  2. kitchen flavoursDecember 19, 2011 at 10:38 PM

    This looks wonderful! I love cool desserts like this and no, I would definitely not say NO to this! Yum!

    ReplyDelete
  3. JeannieDecember 20, 2011 at 11:15 PM

    Oh certainly looks good...I would love to have one please:)

    ReplyDelete
  4. Sokehah cheahDecember 21, 2011 at 12:04 AM

    Ann
    Yes, you're most welcome to grab one for yourself!

    kitchen flavours
    Thank you. Help yourself!

    Jeannie
    You're most welcome to share this with me.

    ReplyDelete
  5. ElinDecember 21, 2011 at 11:16 AM

    Looks so good....I don't mind having one for dessert. Thanks for sharing one with me :) I am sure the other half must be enjoying this dessert :)

    ReplyDelete
  6. Sokehah cheahDecember 22, 2011 at 12:39 AM

    Elin
    It happens that this is one of his favourite desserts.

    ReplyDelete
  7. ZoeDecember 22, 2011 at 4:57 AM

    Cheah,

    This is beautiful! This trifle recipe is perfect for our current summer and mango season.

    Merry Christmas to you and your family. I'm been happy following your blog for the whole of 2011 and look forward for more in 2012.

    Best wishes, Zoe.

    ReplyDelete
  8. Sokehah cheahDecember 22, 2011 at 7:44 AM

    Zoe
    How sweet of you. Thanks so much for following my blog. Yes, I was in Perth recently and indulged in the mangoes, I like the R2E2 and Kensington. I also enjoy reading your blog but at times just too busy to drop a comment. Merry X'mas and a very Happy New Year to you and your family too. Regards.

    ReplyDelete
  9. My Little SpaceDecember 26, 2011 at 10:57 PM

    I have yet tried this kind of trifle and it does look really good & chilling.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe